William Sisson
San Antonio,TX
Summary
Dedicated chef with proven expertise in managing food costs, optimizing procedures, and ensuring quality across back-of-house operations. Demonstrates strong reliability and a commitment to continuous learning and mentorship in culinary practices. Experienced in high-volume restaurants with exceptional time management and problem-solving abilities. Aims to leverage skills in a leadership role to enhance kitchen efficiency and team development.
Overview
13
13
years of professional experience
Work History
Exec Sous Chef
Ladino
San Antonio, TX
08.2023 - Current
- Monitored quality, presentation and quantities of plated food across line.
- Assigned specific duties to employees to maintain productive operation of kitchen and food service.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Planned menus, ordered supplies and managed kitchen staff.
Cdc/Executive Sous Chef
Maverick Texas Brasserie
San Antonio, TX
08.2018 - 04.2023
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Created daily specials based on seasonal ingredients and customer feedback.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Assisted in developing marketing strategies designed to increase restaurant revenue.
- Controlled labor costs through effective use of staff scheduling techniques.
- Maintained food costs to be in line with budget
Cook 1
Hotel Emma
San Antonio, TX
01.2017 - 04.2018
- Operated various kitchen stations with efficiency and precision.
- Assisted in implementing chefs' specific menu plans.
- Helped train new employees on stations
Lead Line Cook
Brigid/Francis bogside
San Antonio, TX
05.2015 - 05.2016
- Adhered to portion controls and presentation specifications.
- Requested supplies and equipment orders, explaining needs to managers.
- Developed preparation process for special dishes.
- Assisted in overseeing a small team.
- Worked all stations as needed
Line Cook
Andrew Weismann
San Antonio, TX
06.2012 - 03.2015
- Transitioned between various restaurant concepts within the group as needed.
- Operated various stations including garmo, saute, grill, fry, and pastry efficiently.
- Trained new team members on proper meat and vegetable preparation techniques.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Communicated effectively with other staff members regarding orders and menu changes.
- Maintained clean and orderly appearance throughout kitchen and dining area.
Education
Some College (No Degree) - Music Performance
Utsa/Northwest Vista
San AntonioSkills
- Menu planning
- Food safety
- Inventory management
- Cost control
- Employee training
- Quality assurance
References
References available upon request.
Timeline
Exec Sous Chef
Ladino
08.2023 - Current
Cdc/Executive Sous Chef
Maverick Texas Brasserie
08.2018 - 04.2023
Cook 1
Hotel Emma
01.2017 - 04.2018
Lead Line Cook
Brigid/Francis bogside
05.2015 - 05.2016
Line Cook
Andrew Weismann
06.2012 - 03.2015
Some College (No Degree) - Music Performance
Utsa/Northwest Vista
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